Quick Pickled Carrot Spears

# Components:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar

03 - 1 cup water

04 - 2 tablespoons granulated sugar

05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved

07 - 1 teaspoon whole black peppercorns

08 - 1/2 teaspoon mustard seeds

09 - 1/2 teaspoon coriander seeds

10 - 1/4 teaspoon crushed red pepper flakes (optional)

11 - 2 sprigs fresh dill (optional)

# Directions:

01 - Arrange carrot spears vertically inside a clean quart-size glass jar. Insert garlic, dill, and all spices evenly around the carrots.

02 - In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt fully dissolve and the mixture starts to simmer.

03 - Pour the hot brine carefully over the carrots in the jar, ensuring all vegetable spears are fully submerged.

04 - Allow the filled jar to cool uncovered to room temperature, then secure tightly with the lid.

05 - Place the jar in the refrigerator. Chill for a minimum of one hour for quick pickling, or up to 24 hours for enhanced flavor. Keep refrigerated up to two weeks.

# Expert Tips:

01 -

They're ready to eat in just an hour, which means you can satisfy that pickle craving without the weeks-long wait.
That satisfying crunch stays intact because the carrots stay raw, which honestly beats most pickles you'll find in a jar.
Your fridge will smell amazing, and you'll have a snack that works in sandwiches, salads, or eaten straight from the jar at midnight.

02 -

The carrots need to be completely submerged in brine or the exposed parts will soften and lose that signature crunch that makes these special.
Cold brine won't flavor the carrots effectively, so the hot brine matters—it opens up the carrot's cells so the flavors can actually penetrate instead of just sitting on the surface.

03 -